The Process Of Making Hummus From Scratch Is Something Quite Special

Hummus is one of those dips that all my friends and family buy. They never, ever make hummus from scratch.  Why? Well, cause it’s easier to buy a pre-made hummus in the supermarket than it is to soak, cook for hours, let it cool, then blend, and try your best to master it. And most of the time, it doesn’t cut it – the flavour, that is. 

For me, it’s a no-brainer to make hummus from scratch. I personally couldn’t think of a better recipe to teach you. There is something quite special in making it from scratch. My process has evolved over the years, and it only got better and better in flavour.

How Do You Make It Work?

Here are a few hot tips I would like to share with you to make your chickpea hummus a success:

You have to soak your chickpeas overnight. Yes, that’s for one whole day and night. Soak in clean filtered water with ½ teaspoon baking soda. This will allow the chickpeas to soften u[ and cook more quickly, also it will give an extra creamy end result. Rinse thoroughly under running water the next day.

Flavour the cooking water with garlic, onion, salt, and pepper. I like to add a small strip of kombu as well, doing this helps the beans become more digestible.

Cooling those cooked chickpeas until you can actually put your hand or fingers into the cooked chickpeas, allowing them to sink into that process of cooking and resting.

Keep some of that cooking water instead of using a copious amount of oil to make the hummus creamy.

Whipping that hummus in the food processor for a good five minutes to get that perfect texture.

And lastly, if you soak more chickpeas than you need (like me every fricken time) freeze the raw soaked chickpeas in a sealed bag and write the date and that they are soaked. So you can use them another time. 

These tips are totally a game-changer!


Goji Balls Recipe!



For The Ball Mixture:

  • 1 1/2 cups almonds
  • 2 cups dried apricots
  • 1/4 cup maple syrup
  • 1 cup desiccated coconut
  • 1/2 cup sultana

For Dipping: 

  • 70g cacao paste, melted


In a food processor, process the almonds until you get a fine texture.

Add all the ingredients for the ball mixture and mix until well combined.

Transfer to a medium bowl.

Make balls of the same size, roughly about 35g.

Put in the fridge for an hour to set.

Dip in the chocolate and serve.


Makes: 20 balls

Prep time: 15 mins

Freezer-friendly: Yes


Yummy and totally more-ish goji balls! For more recipes like this, my second cookbook Celebrate Your Sweet Tooth is still available. It’s definitely a game-changer! 

I hope you get to make this recipe. I will wait for your comments on my YouTube channel!

With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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